I was skeptical about the potential texture of the meatballs (since I chose to go the quick route and not brown them before adding them to the crockpot – why bother with the crockpot then?). The meatballs were fine. The sauce was nothing exciting; some additional seasonings might do the trick. The ricotta is a must! It added that little touch of elegance to the dish. It was really nice to come home, boil the pasta, toss some salad, and have dinner ready.

Talk about EASY – check this recipe out! I used a 3lb chunk of pork loin, a pretty lean cut of meat. All I had to prepare when I got home were the fixin’s for tacos – sautéed onions, sliced avacado, salsa, tomatoes, cilantro, thinly sliced radishes, cheese and sour cream.

Oh yes – I also defrosted a small stash of our New Year’s Mole Sauce. It provided the perfect punch of flavor to take these tacos to the next level.

And for a wine- In a pinch, I walked into Spec’s, find a wine person, told him:

1. Type of dinner- pork tacos
2. Sauces- mole, traditional Spanish/Mexican
3. Preferred Red4. Price point- $15-205. Thinking Italian, since it is a great “food wine”(I let him to the work in making a great pairing selections, then I approved)